Wednesday, August 3, 2011

Chana Palak Masala

There's no doubt that I love Indian food! I love all of the spices you'd normally find in traditional Indian cuisine, which are warm and inviting. Cumin, corriander, curry, turmeric....they are all in here!

The recipe comes from the cookbook The Happy Herbivore, by Lindsay Nixon.

Chana Palak Masala

1 small onion, diced
2 garlic cloves, minced
1 15 oz can of fire roasted tomatoes, undrained
1 15 oz can of chickpeas, drained and rinsed
1 12 oz bag of baby spinach  ( I used swiss chard out of the garden!)
1 cup vegetable broth or water
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp curry powder
1/2 tsp ground ginger
red pepper flakes as desired
1/2-1 tsp garam masala
 t tsp lemon juice

cover the bottom of a large pot with water, and add onion and garlic and cook until it's transparent.
Add the tomoateos, thier juice, chickpeas, spinach and broth, combining.
Cover and cook over medium heat until spinach cooks down, about 4 minutes
Add remaining ingredients except garam masala, cover, and cook for about 3 minutes more
Add garam masala, stirring to combine an dcook fo ranother 2 minutes
Turn off heat, and let sit for 5 minutes, allowing the flavors to merge


Math Activities said...

Lovely dish. I enjoy it a lot.

Jess said...

So glad you do too. It is tasty!